I was into my 30s before I began running and working out, but I was still missing something: diet. The animal products I was consuming were undoing the benefits of all of that physical activity. Today my body runs on a plant-based, low-fat, low sugar diet that keeps me healthy and strong. I’m sharing – via An Unrefined Vegan - what I've learned by offering simple, delicious and nutritious recipes that nurture body, soul and conscience.
The unique flavor of this lemonade comes from the combo of two fresh herbs — coriander and mint, and spices like roasted cumin powder, dry mango powder, ground black pepper, and black salt. In the Northern part of the India, you can get this drink at street kiosks during summer time.
This hearty pasta dish is surprising for two reasons – it’s incredibly easy to make and this plant-based version of a bolognese tastes better than the traditional version. The sauce is made from sundried tomatoes, garlic, and fresh basil and then toss that over the pasta with some sautéed mushrooms to complete this tasty soon-to-be favorite meal.
These light, savory noodles are incredibly satisfying, super simple to make, and pack up for a great lunch if you happen to have leftovers . . . which is unlikely because they are so dang tasty. The tender vegetables are sauteed and then tossed in a simple soy and tahini sauce and then the dish is finished with a squeeze of lemon and a few red pepper flakes for a slight bite at the end.
This not your average curry – the spices are more subtle and allow for the taste of the vegetables to shine through and create a truly amazing dish. It’s paired with a tender, spiced ear of corn that makes this meal the perfect treat for a warm evening.